If you too judge a dip by whether you'd like to bathe in it, then this one's a victor.

Muhammara (emphasize the 'ham' but pronounce it 'hum,' make the 'r' sound like a 'd', and just have faith) comes from Aleppo, Syria--home to the gently hot, but also fruity, semi-dried pepper that's never absent from my spice carousel.

So when it goes for a twirl with roasted red peppers, walnuts, breadcrumbs, pomegranate molasses, and sundry others while your pita or lavash or naan or focaccia or baguette or arepa or crescent rolls (immaterial) pep up in the oven?

Just be sure to use a bowl big enough to accommodate you and Archimedes.